Stuffing Muffins

Photo by John Houser III, Special to The Baltimore Sun

The best part of stuffing is the crunchy edges, and these muffins are 360 degrees of crunchy bits. These muffins are portable, so if something exciting happens during the game, you can run into the TV room and still have something to munch on. 1 baguette cut into 1/2 -inch cubes 1 pound polish sausage (taken out of the casing) 12 ounces white onion 5 ounces celery 1 apple 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped thyme 1 teaspoon finely chopped sage 2 tablespoons butter 1 pinch of salt 1/3 cup finely chopped parsley 1 1/2 cups chicken stock 2 eggs Preheat oven to 375 degrees. In a pan over medium heat, cook the sausage until it is no longer raw. Move to a paper towel when cooked through. Melt butter in the pan that you just cooked the sausage in. Add onions and cook until semi-translucent. Add the celery and the apple and cook until everything is soft. Add salt, rosemary, sage and thyme to the onion mixture. Mix the sausage back in and transfer to a metal mixing bowl to cool down to room temperature. Stir in the bread cubes and parsley. Bring the stock to a simmer and take off of heat. Temper the hot chicken stock into the eggs by slowly ladling the stock into the eggs while whisking vigorously the whole time. Pour egg mixture over the bread mix. Stir to thoroughly coat with egg and let the mixture sit for 20 minutes, stirring occasionally to let the bread soak up all of the egg. Spray the inside cups of a muffin tin and spoon the stuffing into the cups. Bake for 25 minutes. Take out of the oven and let cool. Take out of tins and serve. If the muffins are stuck in the pans, run a knife around the inside of the cups to loosen.

The best part of stuffing is the crunchy edges, and these muffins are 360 degrees of crunchy bits. These muffins are portable, so if something exciting happens during the game, you can run into the TV room and still have something to munch on. 1 baguette cut into 1/2 -inch cubes 1 pound polish sausage (taken out of the casing) 12 ounces white onion 5 ounces celery 1 apple 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped thyme 1 teaspoon finely chopped sage 2 tablespoons butter 1 pinch of salt 1/3 cup finely chopped parsley 1 1/2 cups chicken stock 2 eggs Preheat oven to 375 degrees. In a pan over medium heat, cook the sausage until it is no longer raw. Move to a paper towel when cooked through. Melt butter in the pan that you just cooked the sausage in. Add onions and cook until semi-translucent. Add the celery and the apple and cook until everything is soft. Add salt, rosemary, sage and thyme to the onion mixture. Mix the sausage back in and transfer to a metal mixing bowl to cool down to room temperature. Stir in the bread cubes and parsley. Bring the stock to a simmer and take off of heat. Temper the hot chicken stock into the eggs by slowly ladling the stock into the eggs while whisking vigorously the whole time. Pour egg mixture over the bread mix. Stir to thoroughly coat with egg and let the mixture sit for 20 minutes, stirring occasionally to let the bread soak up all of the egg. Spray the inside cups of a muffin tin and spoon the stuffing into the cups. Bake for 25 minutes. Take out of the oven and let cool. Take out of tins and serve. If the muffins are stuck in the pans, run a knife around the inside of the cups to loosen. (Photo by John Houser III, Special to The Baltimore Sun)

The best part of stuffing is the crunchy edges, and these muffins are 360 degrees of crunchy bits. These muffins are portable, so if something exciting happens during the game, you can run into the TV room and still have something to munch on. 1 baguette cut into 1/2 -inch cubes 1 pound polish sausage (taken out of the casing) 12 ounces white onion 5 ounces celery 1 apple 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped thyme 1 teaspoon finely chopped sage 2 tablespoons butter 1 pinch of salt 1/3 cup finely chopped parsley 1 1/2 cups chicken stock 2 eggs Preheat oven to 375 degrees. In a pan over medium heat, cook the sausage until it is no longer raw. Move to a paper towel when cooked through. Melt butter in the pan that you just cooked the sausage in. Add onions and cook until semi-translucent. Add the celery and the apple and cook until everything is soft. Add salt, rosemary, sage and thyme to the onion mixture. Mix the sausage back in and transfer to a metal mixing bowl to cool down to room temperature. Stir in the bread cubes and parsley. Bring the stock to a simmer and take off of heat. Temper the hot chicken stock into the eggs by slowly ladling the stock into the eggs while whisking vigorously the whole time. Pour egg mixture over the bread mix. Stir to thoroughly coat with egg and let the mixture sit for 20 minutes, stirring occasionally to let the bread soak up all of the egg. Spray the inside cups of a muffin tin and spoon the stuffing into the cups. Bake for 25 minutes. Take out of the oven and let cool. Take out of tins and serve. If the muffins are stuck in the pans, run a knife around the inside of the cups to loosen.